Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
Ingredients
For the corn tortillas
- 300g/10½oz fine cornmeal flour or self-raising flour
- pinch salt
- 2 tbsp olive oil
For the toasted chickpeas
- 200g tin chickpeas, drained and rinsed
- 2 tbsp olive oil
- 4 purple broccoli heads, cut into small pieces
- 4 asparagus spears, cut into small pieces
- 1 garlic clove, finely chopped
- 1 small dried chilli, finely chopped
- ½ tsp sweet smoked paprika
- salt and freshly ground black pepper
For the guacamole
- 1 ripe avocado, stoned and chopped
- 1 garlic clove, chopped
- 1 tbsp chopped fresh coriander
- 2 limes, juice only
For the mango salsa
- 1 ripe mango, peeled and cubed
- 1 green chilli, seeds removed and finely chopped
- 1 sliver of scotch bonnet chilli, seeds removed and finely chopped
- 1 tsp mirin
- ½ shallot, peeled and finely chopped
- ½ orange, juice only
- salt and freshly ground black pepper
Method
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For the tortillas, mix the flour and salt together in a bowl. Add 200ml/7fl oz of water and the oil and mix until a smooth dough is achieved. (If it’s too sticky add a little more flour, or, if it’s too dry, add a drop more water.) Divide the dough into small balls. Roll the balls out between two sheets of greaseproof paper to a thickness of approximately 3mm thick. Dry fry in a hot frying pan or griddle until they start to colour and bubble. Keep warm in a very low oven.
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For the toasted chickpeas, dry the chickpeas on some kitchen paper. Heat 1 tablespoon of the oil in a frying pan and add the chickpeas. Fry for 5–10 minutes, or until crisp. Remove with a slotted spoon and transfer to drain on kitchen paper.
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Place the broccoli and asparagus in the pan with the remaining olive oil, garlic and chilli. Add the toasted chick peas and paprika. Season with salt and pepper.
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For the guacamole, place all of the ingredients in a pestle and mortar and crush the mixture together until smooth.
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For the mango salsa, place all of the ingredients in a small bowl and mix together. Season with salt and pepper.
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To serve, spread some guacamole over a warm tortilla, spoon on the toasted chickpea mixture and finish with the mango salsa.